Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Meat mallet
- Meat thermometer
Step-by-step instructions:
1. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
2. In a shallow dish, mix together the flour, salt, pepper, and oregano.
3. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. In a large skillet, heat the butter and olive oil over medium-high heat.
5. Add the chicken breasts to the skillet and cook until golden brown on both sides, about 5-7 minutes per side.
6. Remove the chicken from the skillet and set aside.
7. Add the Marsala wine to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan.
8. Add the chicken broth and return the chicken to the skillet.
9. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
10. Stir in the chopped parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking chicken, low heat for simmering sauce
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 540mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Protein: 35g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Marsala wine can be substituted with dry sherry or Madeira.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced mushrooms to the skillet when cooking the chicken for a classic Chicken Marsala with mushrooms.
- Use pork tenderloin instead of chicken for a Pork Marsala.
- Add heavy cream to the sauce for a richer, creamier version of the dish.
Tips and tricks:
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Don't overcook the chicken, as it can become dry and tough.
- Use a good quality Marsala wine for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Chicken Marsala with a side of pasta or rice and a green vegetable, such as steamed broccoli or sautéed spinach.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of grated Parmesan cheese.
Pairings:
Pair with a glass of red wine, such as a Chianti or Pinot Noir.
Suggested side dishes:
Pasta, rice, steamed broccoli, sautéed spinach, roasted potatoes.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes to thicken it up. If it's too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken Marsala is a classic Italian-American dish that originated in the 19th century. It is named after the Marsala wine that is used in the sauce.
Flavor profiles:
The dish has a rich, savory flavor from the chicken and Marsala wine, with a hint of sweetness from the wine.
Serving suggestions:
Serve the Chicken Marsala with a side of pasta or rice and a green vegetable, such as steamed broccoli or sautéed spinach.
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Region: Italian